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Cream of Kohlrabi Soup
Kohlrabi: it’s the sputnik you can eat. It’s not often that something that looks so cool tastes so good. The finished soup will have a broccoli-stalk-gone-sweet flavor mingling with a little radish-like spiciness.
5 globes of kohlrabi, about the size of tennis balls (larger globes/bulbs can be more fibrous)
1/4 Spanish onion, chopped
about 2 tbsps butter
2 bay leaves
2 cups low-sodium chicken stock or vegetable stock
1/4 cup milk
1 tablespoon sour cream
salt and freshly cracked black pepper to taste
If the globes still have their greens attached, cut off the greens and save for a different recipe, perhaps this one.
Cut off the tough base ends of kohlrabi globes and chop globes into ˝” or 1” cubes. In a large sauté pan, sauté onions in butter until thoroughly soft and translucent (some pieces can brown a little). Add kohlrabi, bay leaves, and enough stock so that kohlrabi chunks are almost completely covered. Simmer, covered, until kohlrabi is soft (about 15 minutes).
After allowing a few minutes for cooling, puree the kohlrabi mixture. Strain if desired (there could be some fibrous bits, especially if your kohlrabi globes were large). Return pureed mixture to saucepan and add sour cream. Stir in milk until desired thinness is achieved. Add salt & pepper and heat to a simmer.
Add some thyme-rosemary croutons and serve. Makes about 4 portions.
©2011 Darrin DuFord